Directions:

Heat the oven to 350 degrees F

Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife.

Remove from the oven, allow to cool, then peel and cut into large chunks.

In a food processor, mix the horseradish and vinegar. Finely chop; do not puree.

Add the beets and remaining 2 tbsps olive oil. Pulse until the beets are coarsely chopped, but not pureed.

Transfer to a bowl and add the salt, pepper and lemon juice.

Cover and refrigerate for at least a day.